The quality of cheese depends on one key ingredient – the quality of milk. Before the cheese-making process begins, the milk is checked for quality and purity. Cheese is a dietary product and the presence of milk fat in it often reaches 60%, and the protein content is up to 25%, besides, the mineral content is about 4%.
Cheese is a source of essential amino acids: methionine, tryptophan, and lysine. And natural protein contains about 20 amino acids, 8 of which are essential ones.
The active ingredients of cheese have a wonderful effect on the digestive glands and at the same time stimulate the appetite. All the nutrients contained in cheese are absorbed by the human body almost 100%. Dairy products, especially cheeses – are a source of vitamins A, D, E, B1, B2, B12, C, PP. These are vitamins that are good for the skin, eyesight, brain, and mucous membranes. Doctors recommend eating hard cheeses for children and pregnant women. Calcium in cheese is an important component for bone and tooth health.
Cheese is one of the most delicious and nutritious foods in our diet. Thus, 500 grams of cheese contain as much calcium as 5 liters of milk. Cheese protein contains amino acids that are similar to proteins in human organs and tissues. For humans, such proteins are most useful. Also, cheese is a source of vitamin A, which is known to preserve youth.
Hard cheeses restore the body after long colds and operations, as well as improve digestion, skin condition and have a positive effect on vision.